On the table in just 25 minutes, these lamb skewers get a boost of flavour and creaminess from the addition of yoghurt.
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Heat a small frying pan over medium heat. Add the cumin and cook, stirring, for 30 secs or until aromatic. Place the mince, 2 tbs yoghurt and 1/2 tsp cumin in a bowl and use your hands to mix until well combined. Roll 1-tbs portions of the mince mixture into balls. Thread evenly onto 12 metal or soaked bamboo skewers.
Heat a barbecue flat plate or non-stick frying pan over medium heat. Cook skewers for 4 mins each side or until lightly charred and cooked through. Cut 4 tomatoes into wedges and place in a bowl with half the spring onion. Finely chop the remaining tomato.
Combine the remaining yoghurt, remaining cumin and 2 tbs water in a small bowl. Top with the chopped tomato and remaining spring onion. Arrange the skewers on a serving platter. Season with pepper and serve with yoghurt mixture.
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